Reviewed: Mar. 7, 2009

I love this stuff, but then again, I pretty much love anything that's soaked in vinegar. This was fabulous with some barbecued ribs, roasted potatoes and coleslaw. I didn't can it, as it made a small amount and I think it will keep well in the fridge. This would probably be a great candidate for adding some jalapenos or cayenne as well.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 4, 2007

I really love this corn relish! It's very simple to make and my family always asks me to bring it along on picnics and barbeques. Just to clarify - IF you are going to can this relish, pressure canning works best. Excellent recipe Judy!

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Reviewer:

CNile

Cooking Level: Expert

Home Town: Nichols, New York, USA

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Reviewed: Apr. 21, 2004

This was the best. I made cheese grits and spread them on the plate and arranged five slices of fried green tomatoes around the plate and placed the corn relish in the center. It was the perfect accompanyment. All the flavors went together so well. Thanks for the recipe.

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Reviewer:

KBATTS

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Reviewed: Sep. 29, 2002

My 11-year-old son made this recipe for a 4-H project last year. He received a red ribbon. For canning purposes needs more liquid and should be pressure canned. My mother-in-law loves the relish with everything she bar-b-ques.

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